Preparation

Make ganache:

Melt chocolates with cream, liqueur, and espresso powder in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, whisking occasionally, until smooth, 6 to 8 minutes. Remove from heat and let stand at room temperature until thickened, about 2 hours.

Make marshmallow squares:

Line a 13- by 9-inch baking pan with a long sheet of foil, leaving a 1-inch overhang on each end.

Melt marshmallows and butter with sugar, cocoa powder, and salt in a 2 1/2- to 3-quart heavy saucepan over low heat, stirring frequently, until smooth, 3 to 5 minutes.

Remove from heat and gently stir in puffed-rice cereal. Transfer to lined baking pan, pressing mixture evenly onto bottom with dampened fingertips. Cool to room temperature, about 20 minutes, then carefully lift from pan by grasping both ends of foil. Peel off and discard foil, then cut into 1-inch squares.

Spread some of ganache on half of squares, using about 1/2 teaspoon ganache each, then top with remaining squares. Reheat remaining ganache in metal bowl over barely simmering water, whisking occasionally, until loosened, then drizzle over tops of squares.

SELECT LATEST REVIEWS

These are really good, particularly the
ganache. The recipe makes plenty of
ganache so you may want to double the
recipe for the marshmallow squares.

A Cook from Cleveland, OH / 02.06.09

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I did not make the
ganache, but the kids
loved the squares!
Not too sweet.

leannehock from Orlando, FL / 10.02.08

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Love this recipe. My son
doesn't care for dark
chocolate so, I didn't add
at first. I found him
dipping his into the
ganache and decided to
add it. He loved It. Will
make this often.

suzanecking from Maryland / 02.08.08

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Too chocolatey,
gooey & sickly for
me. I followed the
recommendations of
previous reviewers
and added a little
more butter and a
few more
marshmallows to
prevent them being
too dry, then cut
the whole thing in
half before
sandwiching
together with the
ganache, which,
incidentally, I had
heaps of left over.
I'm curious to see
what my colleagues
and family think
when I share them out tomorrow!

Jaynefishwick from Merseyside, UK / 02.03.08

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Brought these to the winery I work at to pair with our Late Harvest Zinfandel. They were gone in half an hour. Kids and adults loved them, and went excellent with the Zinfandel.

catma from Sacramento, CA / 09.11.07

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Most important: More marshmallows. For the amount of rice krispies called for, I would guess at 20 - 25 large marshmallows instead of the recommended 15, which yielded far too dry and crunchy a texture. Probably a bit more butter as well. The granache turned out brilliantly. But we'll definitely perfect it and make it again.

burningpast from San Antonio, TX / 01.27.07

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thanks to the chef who said to cut the sheet in half - it makes it so much easier! that said, i will not make again. a waste of a delectable ganache on rice krispy squares. the components taste good seperately but not combined. do yourself a favor and just make the regular rice krispy treats and use your best chocolates for another recipe.

A Cook from Chicago, IL / 12.26.06

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Tasty. It's much faster to cut the sheet in half, spread the ganache on 1 half and then top it with the other half. Drizzle the ganache on and THEN cut into squares with a large hot knife. The recipe's directions for assembly are tedious and time consuming.

A Cook from Austin, TX / 12.12.06

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These were too salty and too boozy. I also didn't care for the addition of cocoa to the rice krispy squares. It was an interesting concept, so I will try again with some major modifications.

organajana from Upstate, NY / 12.12.06

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A delightful twist on a children's classic. I have never made Rice crispy Treats even though I have children. They just seem to hurt your teeth and I was very protective of my kids' teeth (all grown and no cavities). So when I saw this I thought why not? Wonderful with the mocha flavored ganache!